Combining dates and apples provides a sweet dose of fiber and a little ginger goes a long way in this dessert. .
Author: Martha Stewart
John Barricelli prepared this recipe on "The Martha Stewart Show" using local kale from Whole Foods. Try it with spice-rubbed pork loin and acorn squash.
Author: Martha Stewart
To grill radicchio and endives so that they are flavorful and moist, place them close together on the grill.
Author: Martha Stewart
With fresh basil at its summer peak, we can add more basil and less oil and nuts to this recipe.
Author: Martha Stewart
Grated zucchini, anchovies, garlic, and a splash of pasta water create a summery, umami-packed sauce for gemelli. Salty Pecorino Romano and fresh mint are stirred in off the heat for even more flavor.
Author: Martha Stewart
This mouthwatering recipe for scones is courtesy of Petersham Nursery.
Author: Martha Stewart
Package some of these buttery, nut-edged cookies in a pretty jar as a gift.
Author: Martha Stewart
The vegetable mash is rich in vitamin A and potassium, thanks to butternut squash.
Author: Martha Stewart
The wheat berries in this Italian grain pie, known as pastiera, are fitting for the Easter holiday, as they symbolize rebirth and renewal. The grains get soaked in water overnight before they are cooked...
Author: Martha Stewart
Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal.
Author: Martha Stewart
Topped with creamy ricotta and lightly charred veggies, this family favorite becomes truly restaurant-worthy -- in less than a half hour.
Author: Martha Stewart
Just right for sharing, this rich, creamy dip -- made of mushrooms and bacon -- is always a hit.
Author: Martha Stewart
Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.
Author: Martha Stewart
This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard.
Author: Martha Stewart
Use this sauce with our Goat Cheese "Ravioli."
Author: Martha Stewart
Use this recipe as a dipping sauce for our Lumpia.
Author: Martha Stewart
For the fastest pasta, cut to the chase: Cook pappardelle in the tomato sauce. Finish with ricotta and basil.
Author: Martha Stewart
This decadent dessert is courtesy of chefs Matt and Ted Lee, from their book "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor."Photo credit: Ben Fink
Author: Martha Stewart
If you don't have a shallow baking dish for this vegetable tian, you can use a 9-inch square baking dish. This dish is full of nutritious vegetables-which is just one aspect of why we love this flavorful...
Author: Martha Stewart
This meat sauce starts quickly on the stove, but hours in the slow cooker add depth.
Author: Martha Stewart
Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner.
Author: Martha Stewart
Though excellent with cold raw oysters, this lively sauce can also be drizzled onto crab cakes, or added to crab dip or oyster stew for a little extra zip.
Author: Martha Stewart
Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.
Author: Martha Stewart
Named for the girls of Arnhem (a Dutch town located on the banks of the Rhine), these buttery, crisp cookies start with a yeast dough and are baked to caramelized perfection.
Author: Martha Stewart
Author: Martha Stewart
It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together the few ingredients necessary to make this flavorful chicken dish, push a button, and find a comforting...
Author: Martha Stewart
Make Martha's Butterflied, Rolled, and Roasted Leg of Lamb for a scrumptious Easter dinner. Everyone will love the way this protein is prepared.
Author: Martha Stewart
Breakfast and lunch on one bun, this indulgent take on Cobb salad stacks avocado, blue cheese, turkey, crisp bacon, and a gently cooked egg.
Author: Martha Stewart
A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm (somewhere between celery and parsley), but fennel would work nicely here, too.
Author: Martha Stewart
This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.
Author: Martha Stewart
If you want to ensure that a piece of meat is both tender and flavorful, you can't do better than braising. This recipe is brought to us by Tom Valenti, owner and executive chef of New York's Ouest restaurant,...
Author: Martha Stewart
Spring is the season for fresh fava beans -- tan flat beans that resemble limas, though not as starchy. Pino Luongo, of Coco Pazzo in NYC, tosses favas with baby greens and fresh Pecorino cheese.
Author: Martha Stewart
Start a new Halloween tradition: Bake chocolate cookies cut into the shapes of ghostly bats and cats.
Author: Martha Stewart
Author: Martha Stewart
Serve this sweet and spicy side with our Smoky Beef Tacos for a Tex-Mex feast.
Author: Martha Stewart
Hazelnut sponge cake and caramel cream stack up in a torte.
Author: Martha Stewart
Use this ice cream recipe to make our Caramel Apple Sundae.
Author: Martha Stewart
Here's a festive eggnog for the holidays-get to it quickly before the ice cream melts.
Author: Martha Stewart
Chicken, onion, ginger, green chile, and peaches are stir-fried in a tamarind sweet-and-sour sauce. Wilted bok choy is served alongside the stir-fry, garnished with ginger, scallions, and chile.
Author: Martha Stewart
For this pasta dish, broccoli rabe and orecchiette are cooked together in one pan. You could stop there and simply finish with a drizzle of extra-virgin oiive oil and some finely grated Pecorino Romano,...
Author: Martha Stewart
These breaded and baked tomatoes are a traditional Southern dish.
Author: Martha Stewart
A tasty Spanish twist on the classic Swedish meatballs, these half-pork, half-chorizo meatballs are rich and tasty at room temp, or you can serve them hot in a fondue pot. Either way, you're going to want...
Author: Greg Lofts
Sunshine-hued cupcakes come into full bloom around a central cake covered in berries that mimic sunflowers' familiar seeds. You'll need about 75 mini cupcakes to pull off the incredible design, so bake...
Author: Martha Stewart
Peppermint bark makes for a delicious and refreshing sweet treat. If you don't have a double boiler, use a metal bowl set over a pot of simmering water to make this recipe.
Author: Martha Stewart
The crisp, juicy texture and sweet, almost-floral flavor of Asian pears require little accompaniment. These pears do not soften when ripe; choose uniformly firm, unblemished fruit when shopping.
Author: Martha Stewart
Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.
Author: Martha Stewart
You can either extract your own pomegranate juice with a juicer or buy pomegranate juice at your local grocery store.
Author: Martha Stewart
Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta,...
Author: Martha Stewart
The combination of cheese, peppers, and smoky chorizo sausage makes this tortilla irresistible. The pork sausages are seasoned with paprika, which gives them their characteristic flavor and color.
Author: Martha Stewart